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Meatless May: Grilled Smoked Mozzarella Salad

Whether you grill the mozzarella on your stove top - or your BBQ, a piping hot grill pan will ensure crispy outsides and gooey centres - exactly what you want for this salad.

Serves 4


  • 1 1/2 lb smoked mozzarella
  • 3 tbsp olive oil
  • 1/2 cup panko (Japanese bread crumbs)
  • 1 pint grape tomatoes
  • 1/3 cup packed fresh basil leaves
  • 6 cups packed baby arugula
  • 2 tbsp balsamic vinegar


  1. In large bowl, toss mozzarella slices with 2 tablespoons oil. Pour panko into large shallow dish. Press mozzarella slices into panko to coat both sides; place on small cookie sheet. Freeze 20 minutes.
  2. Meanwhile, cut grape tomatoes into halves. Tear basil leaves.
  3. Oil a large grill pan (or coat your BBQ with oil); heat on medium-high until hot but not smoking. Place cheese slices on pan. Cook 2 minutes or until crumbs are golden and grill marks appear. With thin spatula, turn cheese slices over. Cook another 2 minutes. Transfer to large platter or cutting board.
  4. In large bowl, toss arugula with tomatoes, balsamic vinegar, basil, remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve cheese slices over salad.

Recipe from

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